This Pumpkin Curry Soup is perfect for warming you up on a cold winter day. I made the dairy free version which was so rich and creamy with coconut milk. Can you believe this is ready in 20 minutes and only has 5.4 net carbs?
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 3 tablespoons Salted butter
- ¼ cups Onion, chopped
- Salt and pepper
- 2 tablespoons Curry powder
- 4 cups Chicken broth
- 15 ounces, weight Canned pumpkin puree
- ¼ teaspoons Red pepper flakes
- ½ cups Heavy whipped cream
- Creme fraiche or sour cream, to garnish
- Pumpkin seeds, for garnish
Preparation
Melt the butter in a large saucepan over medium heat. Add the onions and sprinkle with salt and pepper. Sauté until the onions are translucent, about 4 minutes. Stir in the curry powder and cook for another minute.
Add broth, pumpkin puree and red pepper flakes. Bring to a boil and cook for 5 minutes.
Transfer to a blender and puree until smooth. Depending on the size of your blender, you may need to work in batches. (You can also use an immersion blender to reduce the soup directly in the pot.) Return the soup to the pot and stir in the heavy whipping cream. Adjust seasonings to taste.
Garnish with dollops of fresh cream and pumpkin seeds.
Note: For non-dairy products, use avocado oil in place of butter and whole coconut milk in place of heavy whipping cream. Omit the creme fraiche filling.
Nutrition per serving (about 1 cup): 163 calories, 12.7g fat, 3.8g protein, 8.7g carbs, 3.3g fiber
